Are you feeling a little burnt out on all of the rich, buttery, and sugar-laden holiday food? I definitely am. After a few weeks of heavy eating, my body is starting to crave roasted lean meats and light preparations of vegetables.
This recipe is a light and easy way to fix more of your winter vegetables, namely carrots and cabbage. Both vegetables are shredded, stir-fried with garlic and fresh ginger, and tossed with a simple sauce of soy, toasted sesame oil, and a little chili paste for heat. The whole thing comes together in just a few minutes and is a nice side to a roast chicken.
Stir-Fry of Napa Cabbage and Carrots
Adapted from The Joy of Cooking
1 tbls peanut oil
2 cloves garlic, minced
1 tbls fresh ginger, peeled and minced
8 oz carrots, peeled and shredded
1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced
2 tbls soy sauce
1 tsp toasted sesame oil
1/2 tsp chili paste with garlic
2 tbls fresh cilantro, finely chopped
Heat a wok or large skillet over high heat. Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.
Add the carrot and stir-fry for 3 minutes.
Add the cabbage and stir-fry for 3 minutes.
Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.
Sprinkle with cilantro and serve immediately. Serves 4-6 as a side dish